In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually,add in the flour mixture until fully incorporated.Shapedough into two logs, about 1 1/2 inches (or about 4 cm)in diameter, wrap in plastic wrap and freeze for at least1-2 hours, until dough is very firm. Preheat oven to 375F.Slice dough into rounds not more than 1/4 inch thick -if they are too thick, they will not be as crisp - andplace on a parchment lined baking sheet. Cookieswill not spread very much, so you can put themquite close together.Bake for 13-15 minutes, untilcookies are firm at the edges. Cool cookies completelyon a wire rack before dipping in chocolate.

In a microwave safe bowl, combine chocolate and butter.Melt on high power in the microwave, stirring every45-60 seconds, until chocolate is smooth. Chocolateshould have a consistency somewhere betweenchocolate syrup and fudge for a thin coating.Dip each cookie in melted chocolate, turn with afork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes,or until chocolate is cool and firm.Reheat chocolateas needed to keep it smooth and easy to dip into.

Recipe and picture from Baking Bites. Also, check out theirrecipe for homemade Samoas!